homemade nutter butter

10.11.2012

Who ever invented peanut butter is my hero. It must be one of my favorite snacks of all time. I love eating it on toast, on bananas, or just simply off a plain old spoon. And I don't discriminate, I love them all: crunchy, creamy, honey roasted, fresh grounded. I especially love it in a cookie and nutter butters capture all essences of peanut butter. These babies are so good, they brought home a nice white ribbon at the Alabama National Fair's baking competition.
homemade nutter butter

For the cookie: In a large bowl with mixer beat butter, peanut butter, and sugars until light and fluffy, about 30 seconds on medium-high speed. Lower mixer to medium and add eggs and vanilla continuing to mix until combined. Turn mixer to low and add in flour, baking soda and baking powder. Mix until combined. Refrigerate dough for 1 hour.

Preheat oven to 375°

Form chilled dough first into 1 inch balls and then form into a log shape. Roll the log-shaped dough and place on baking sheet about 2 inches apart. Using a fork press down on cookie creating a criss-cross pattern. Pinch the center to create the peanut shape.

Bake for 6-8 minutes until edges are lightly golden. Cool on baking sheet 2-3 minutes and then transfer to wire rack to continue cooling.

For the filling: In a large bowl beat butter and peanut butter together until smooth. Slowly add in your powdered sugar and turn mixer speed up to medium and beat until filling is smooth. Add your milk, one tablespoon at a time until desired consistency is reached.

Spread a heaping tablespoon of filling onto the bottom of one of the peanut butter cookies and then top with another cookie to create sandwich.